Blueberry Buttermilk Scone


Scones are the epitome of fancy baked treats. Every time I eat a scone I feel like I should be in the Queen’s palace with a cup of early gray tea. I’ve always thought that since scones are so fancy, they must be difficult to make. Boy how wrong I was! Scones are one of the easiest but most gratifying desserts a baker can make! Add a couple blueberries, and you get a lovely color and a wonderfully sweet taste. I used fresh blueberries, but you can substitute choco chips, raspberries, cranberries, nuts, or anything else! I cut this recipe in half, making six for my family to share. But after an hour, my parents had already eaten 3!! Scones are best the same day, but they can be kept in an airtight container or refrigerated for later! If they last that long that is! I hope you enjoy this recipe! Feel free to comment or ask questions below 🙂

4 3/4 cup all-purpose flour
1 T. baking powder
3/4 tsp. baking soda
1/2 cup sugar
1 1/4 tsp salt
1 tsp. lemon zest, grated
1 cup + 1 T. unsalted butter, very cold
1 1/2 cups buttermilk
2 cups blueberries
3 T. butter
sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
3. Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
4. Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. (Or, if you’ve made the whole recipe and want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick). Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges (or 12 if you’ve made the rectangle).
5. Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.

This recipe is from—-tartine-has-done-it-again/


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